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Friday, February 14, 2014

Cooking with Banshee: Shrimp Bruschetta

The Winter Olympics are underway. That seems to call for something a little fancier than my usual football fare. I really get no credit for this recipe other than that I've eaten it and now I've typed it up to share with you all. My baby sister Katy Kovalenko served this on Christmas Eve when she hosted the family this year for Christmas in Connecticut. This shrimp bruschetta recipe includes the topping and the toasts. It includes a few tweaks and additions from me and my sister. This recipe originally came from Giada at the Food Network but this version includes a few tweaks and tips from Katy and the Banshee.

Toast Directions:
Preheat the oven to 400 degrees F. Cut the bread into half inch slices. Place the slices onto a baking sheet. Drizzle the slices with olive oil. Bake for 10 minutes or until lightly toasted. Rub the warm toasts with the cut side of the garlic cloves. Set aside.

Topping Directions:
Chop the cooked shrimp and set aside. In a medium skillet, heat the olive oil over medium heat. Add the shallots and the garlic. Cook for 2 minutes, stirring constantly. Add the chopped tomatoes. Season with salt and pepper. Cook over medium-high heat for 4 minutes or until the tomatoes start to soften. Turn the heat up to high. Add the wine and scrape up the browned bits that have stuck to the pan. Cook for 2 minutes. Add the chopped shrimp. Stir in the cooking stock. Cook for about 3 minutes or until most of the liquid has evaporated. Remove the pan from the heat. Add the arugula and the tarragon. Stir in the marscapone cheese until the entire mixture is creamy.

Serving Directions:
Arrange the toasts on a serving platter. Spoon the shrimp mixture over the toasts. Enjoy!